Grilled Meat Loaf Recipes

GRILLED MEAT LOAF

Steps:

• In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into two loaves. Place a sheet of heavy-duty foil in center of grill. Place meat loaves on foil (do not seal foil)., Prepare grill for indirect heat; grill meat, covered, over indirect medium heat for 50 minutes or until meat is no longer pink and a thermometer reads 160°. Brush tops with additional ketchup if desired. Let stand for 10 minutes before slicing.

MEATLOAF ON THE GRILL

Steps:

• Preheat an outdoor grill for medium heat.
• In a large bowl, mix together the ground pork, ground turkey, eggs, bread crumbs, mushrooms, garlic, Italian seasoning, basil, and Worcestershire sauce using your hands. Pat evenly into a 9 inch pie plate.
• Place the pie plate onto a cookie sheet, and place on the grill grate. Close the lid, and cook for 30 to 45 minutes, until no longer pink. The meat will cook faster on the grill than in the oven.

GRILLED MEATLOAF RECIPE

Steps:

• Gather the ingredients.
• Prepare a gas or charcoal grill for indirect heat. Adjust the heat on the active burner to medium heat (350 F to 375 F). In a large bowl, combine the ground beef, pork, ketchup, Worcestershire sauce, egg, breadcrumbs , onions, salt, and pepper. Mix until well blended.
• Form the meatloaf in the center of a double sheet of heavy-duty foil. Fold up the sides of the foil to contain any juices released during grilling. Alternatively, use an aluminum loaf pan.
• Brush the meatloaf with barbecue sauce, if using, and transfer to the grill.
• Grill over indirect heat zone until the meatloaf registers at least 160 F on an instant-read thermometer , Note: 160 F is the minimum safe temperature for ground meat. The minimum safe temperature for ground pork is 145 F.

GRILLED MEATLOAF SANDWICHES

Steps:

• For the meatloaf: Preheat the oven to 425 degrees F and line a 9-by-13-inch baking dish with foil.
• In a small bowl, add the milk and bread and set aside. To the bowl of a food processor, add the rosemary, celery, carrots and onions. Pulse until the vegetables are medium chopped, about 15 seconds.
• In a large bowl, combine the ground bison, pork and veal. Add in the bread mixture, chopped vegetables, Parmesan, Worcestershire, beaten eggs and some pepper and mix with your hands to combine. Continue to mix the meat for about 2 minutes or until the seasoning and vegetables are evenly distributed. Place the meatloaf mixture into the lined baking sheet and gently shape into a flat football.
• For the glaze: In a medium bowl, whisk together the ketchup, brown sugar, Dijon mustard and apple cider vinegar.
• Spread the glaze evenly over the surface of the meatloaf. Bake for 40 minutes. Let cool for 10 minutes before cutting.
• For the sandwiches: Preheat a grill to medium high.
• Spray the meatloaf pieces with canola spray and place on the grill for 3 minutes per side. Spray the insides of the onion rolls with canola spray and grill for 1 minute per side. Transfer the grilled meatloaf and rolls to a plate and assemble the sandwiches. Begin with a roll, top with cheese, some mayonnaise, a piece of lettuce and onion and a slice of tomato. Add a piece of meatloaf and serve immediately.

GRILLED BBQ MEATLOAF

Steps:

• Preheat an outdoor grill for medium heat, and scrape the grates clean. Spray grates with nonstick cooking spray.
• In a bowl, mix together the ground beef, ground pork, bread crumbs, onion, egg, Worcestershire sauce, garlic, tarragon, sea salt, and black pepper. Divide the mixture in half, and form 2 loaves, each about 4 inches in diameter and 6 inches long. In a small bowl, mix the barbecue sauce with ketchup until well combined.
• Place each meatloaf directly on the prepared grill grates, then spread each with about 3 tablespoons of barbecue sauce mixture; grill until the loaves reach an internal temperature of at least 160 degrees F (73 degrees C), about 1 hour.

"WHAT YOU GOT" MEATLOAF ON THE GRILL

Steps:

• For the glaze: In a medium bowl, add the ketchup, brown sugar, Worcestershire sauce, mustard, vinegar and 1/2 teaspoon pepper. Whisk to combine and set aside.
• For the meatloaf: Preheat the oven or grill to 375 degrees F. If using a gas grill, set to medium heat on one side and low on the other side. If using a charcoal grill, bank medium-hot coals on one side of the grill.
• Prepare your pan: Line a baking sheet with foil if using an oven. If grilling, gather a sturdy grilling tray, disposable foil pan or some sheets of foil.
• In a large bowl, add the meat, breadcrumbs, onion, parsley, cayenne, paprika, Old Bay, Worcestershire sauce, eggs and garlic. Mix the ingredients thoroughly and season well with salt and pepper.
• Put the meat mixture on the prepared tray. Form the meat into a loaf around the kielbasa, if using, so the sausage is sealed inside. Spread the glaze over the top. Bake in the oven or on the cooler side of the grill, covered, until cooked through and the glaze is sticky, about 1 hour.
• Serve with potatoes or a side salad or use on a sandwich.
• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Remove the outer papery skin from the garlic, then cut 1/4 inch off the top of each head. Drizzle 1 teaspoon of olive oil over each head of garlic, then wrap each head in foil. Seal the foil packets and transfer to the prepared baking sheet. Roast until completely soft and caramelized, about 1 hour. Allow to cool slightly.
• When cool enough to handle, squeeze the garlic cloves from the skin into a medium bowl and mash with a fork into a paste.

MEATLOAF ON THE GRILL

Steps:

• In a large bowl, combine the first six ingredients. Add ground meat and mix well.
• Shape into 2 loaves; place each loaf in a disposable 8x4 inch loaf pan.
• Cover loaf pans with foil.
• Grill, covered, over indirect medium heat for 30 minutes or until meat is no longer pink.
• Meanwhile, in a saucepan, combine sauce ingredients.
• Cook and stir over low heat until sugar is dissolved. Spoon over meat loaves before serving.

GRILLED MEAT LOAVES

Steps:

• In a large bowl, combine the egg white, milk and horseradish. Stir in the bread, carrot, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into four small loaves. , Grill loaves, covered, over medium-hot heat or broil 4-6 in. from the heat for 8 minutes on each side., In a small bowl, combine the sauce ingredients; spoon over loaves. Cook for 2-3 minutes longer or until a thermometer reads 160°.

GRILLED MEATLOAF PATTIES

Steps:

• Heat gas or charcoal grill for indirect cooking,.
• Mix 1/4 cup of the ketchup and the honey in a small bowl; set aside. Mix remaining 1/4 cup ketchup, Worcestershire sauce, garlic powder, pepper and egg in large bowl. Stir in onion and breadcrumbs. Stir in beef until well mixed.
• Shape beef mixture into 6 patties, 3/4 inch thick and about 3 1/2 inches in diameter. Wrap 1 slice bacon around each patty; secure with toothpick.
• Carefully spray grill rack with cooking spray. Place patties on unheated side of 2 burner gas grill or over drip pan on charcoal grill (medium heat). (If using one burner gas grill, cook over low heat.) Cover grill; cook 20 to 25 minutes or until slightly pink in center. Using spatula, turn patties over. Brush with ketchup mixture. Cover grill; cook 5 to 8 minutes longer or until meat thermometer inserted in center of patties reads 160 degrees F and bacon is crisp.

GRILLED MEATLOAF DINNER FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 6 (18x10-inch) sheets of heavy-duty foil; spray with cooking spray. In medium bowl, mix beef, dry soup mix, egg, milk and bread crumbs. Shape into 6 loaves, 4x2 1/2x1 inch. Place 1 loaf on each foil sheet; top each with about 1 tablespoon of the ketchup. Place about 1/2 cup potatoes and 1/2 cup carrots around each loaf.
• Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill. Cover grill; cook over medium heat 25 to 30 minutes, rotating packets 1/2 turn after 15 minutes, until vegetables are tender and meat thermometer inserted in center of loaves reads 165°F. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Garnish with parsley.